I love to make muffins to stick away in the freezer for quick and easy breakfasts!
One of my very favorite muffins is Cinnamon-Sugar. Mmmmm!
(Is it just me, or do I do a lot of breakfast recipes? I guess it's clear that it's my favorite meal of the day.)
I also make these every week to sell in our church coffee bar. They're a hit!
And they're super easy. You can also make whatever kind you want, just start with a plain recipe (below)...and the world of muffin possibilities is a wide-open highway!
But listen, you could also make blueberry. Or whatever your little muffin heart desires!
Here's whatcha do:
Plain Muffin Recipe:
(Makes approximately 28 muffins)
1/2 cup butter
1/2 cup coconut oil (melted)
1 cup granulated sugar
2/3 cup brown sugar
3 tsp. baking powder
2 tsp. baking soda
1 tsp. nutmeg
1 1/2 tsp. sea salt
2 tsp. vanilla extract
4 cups all-purpose flour
1 1/3 cups whole-wheat flour
2 cups milk
Mini chocolate chips (1 1/2 cups for entire batch, 3/4 cup for half)
Other flavored chips, berries, coconut, whatever!
Preheat oven to 400 degrees.
In large bowl, whisk together flour, baking powder, baking soda, nutmeg, and salt. Set aside.
In separate bowl, beat together butter, coconut oil, and sugars until smooth.
Add eggs and vanilla, combining well, scraping sides as you go.
Add flour and milk, alternatively, starting and ending with flour mixture.
Fill greased cupcake pan (with paper cups) about 3/4 full. Bake for 17-19 minutes, or until toothpick comes out clean.
Place muffins on cooling rack. And ENJOY!
Whip up a big batch this weekend for a special treat. AND to freeze for later in the week!
***My friend Vicky asked me a really great question about the flavor of coconut oil! Go read it in the comment section AND my answer. Coconut oil is fantastic to cook/bake with...just gotta buy what's right for what you're making.